Boudin Sausage
From hot_it_up 12 years agoIngredients
- 2 pounds pork meat, about 30% fat shopping list
- 1 1/2 pounds pork liver shopping list
- 2 tsp. salt shopping list
- 2 tsp. black pepper shopping list
- 1 large onion cut up shopping list
- 3 bunches green onions cut up, divided shopping list
- 1 tsp ground fennel seed shopping list
- 1 tsp ground sage shopping list
- 12 cups cooked rice shopping list
- 1 tablespoon chopped parsley, divided shopping list
- 1 tablespoon favorite cajun spice mix shopping list
- 1 lot sausage casing shopping list
How to make it
- Cook meat, liver, salt, ground fennel, sage,and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice, Cajun spice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming or added to Gumbo's,or soups. Do not fry or microwave without some water as it will shrink and burst the casing.
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